Directions:Preheat oven to 325. Grease or spray 2 cookie sheets. In a large bowl cream together the butter and both sugars. Add the egg and vanilla and beat well. Slowly add in the melted chocolate. In a small bowl, whisk together the flour, baking powder, cocoa, salt and coconut. Slowly beat into the chocolate butter mixture. Mix until well combined then fold in chocolate chips. Drop in 1 tablespoon amounts 1 inch apart on the cookie sheets. Slightly flatten each cookie with the back of a spoon. Bake 13 minutes or until no longer shiny. Allow to cool about 3 minutes in the pan then remove to a wire rack. Incredible warm or at room temperature.

Should yield about 20 cookies.

My thoughts:

These are seriously chocolate cookies. I have never had a cookie (or just about any baked good really) that tasted as chocolate-y as these cookies do. The combination of the unsweetened cocoa and the melted unsweetened chocolate resulted in an extremely rich chocolate dough. The chips and the coconut just add to the decadence.

Wow! I stumbled on your blog when I was googling for ideas on how to use up some leftover coconut and baking chocolate that I had laying around. I made these cookies today and they are scrumptious! Even my seven-year-old who claims to dislike coconut is eating them. The rest of your blog looks delicious, too! I'll definitely be trying some more of these recipes!

Small note: In the third sentence you said cream together the egg and both sugars. I think you meant to say cream the butter and the sugars (I made my cookies with the assumption that you meant to say butter there).

These tasted great, but the consistency was off. They were VERY flat. I'm wondering if you meant 1.25 "sticks" of butter, rather than 1.25 "cups"? I put the whole 1.25 CUPS in and I think it was way too much.